Ingredients
For the poached chicken:
1 4-5 pound organic chicken, rinsed
2 ribs celery, cut into thirds
2 carrots with leafy tops, cut into thirds
1 onion, quartered
2 large cloves garlic, crushed
1 large bay leaf
1 teaspoon peppercorns
A few stems of parsley
Kosher salt
2 tablespoons olive oil or canola oil
2 mild red peppers, frying, field or bell, quartered lengthwise, then thinly sliced
1 large onion, quartered and thinly sliced
4 cloves garlic, thinly sliced
Salt and pepper
About 1 1/2 teaspoons ground cumin (1/2 palmful)
4 chipotle peppers in adobo, seeded, then very finely chopped, plus 3 tablespoons of sauce
2 cups poaching liquid or chicken stock
1 can diced tomatoes (14 ounces)
1 can fire-roasted diced tomatoes (14 ounces)
A small handful cilantro, finely chopped
1 poached chicken, skin and bones removed, shredded
For the fixin's:
Charred or warmed corn tortillas
Shredded lettuce
Shredded Manchego, cheddar or Chihuahua cheese
Diced avocado dressed in lime
Pickled sliced jalapeño peppers
Cilantro leaves
Red onions, chopped or thin rings
Directions
Place the chicken in a pot with poaching ingredients; cover with water and bring to boil. Reduce the heat to keep the liquid at a low, rolling boil and cook for 45-60 minutes. Turn off the heat and let cool to room temperature. Remove the chicken skin and bones; reserve the meat. Strain the liquid (you should have about 3 quarts). Store the leftover poaching liquid in the freezer for various uses. Heat a large deep skillet over medium-high heat with the oil, two turns of the pan. Add the peppers, onion and garlic and season with salt, pepper and cumin. Cook, partially covered, for 7-8 minutes to soften, stirring occasionally. Add the chipotles, adobo sauce, poaching liquid, tomatoes and reserved chicken to the pan. Stir in the cilantro and simmer to thicken over medium-low heat, about 15 minutes. Serve with fixin's of your choice and a side of black or red beans and brown rice cooked in leftover poaching liquid, according to package directions. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit www.yum-o.org.
